Shirred Eggs

The Baker doesn't know the first thing about relaxing!  So, when he suggested we enjoy a relaxing weekend, I didn't know what to expect.  As it turned out, I puttered around in the garden deadheading plants, gathering some fresh herbs, chatting with a neighbor and settling down into the warm day with my book.  He did the "relaxing" chore of some heavy-duty pruning and hauling it all off to the curb.  

It turned out to be our first really warm/hot weekend of the summer.   Saturday reached almost 90 degrees.  A year ago, it was 110 degrees!

Sunday brought a long walk for Oliver.  We then brewed a pot of coffee, spread out the newspapers and settled in to see if things had improved in the world!  The highlight of my Sunday reading is the Printers Row Journal from the Chicago Tribune.  It contains book reviews, author interviews and writings on writings.  There is a small extra yearly charge but it is worth every penny.  If you are in the Tribune coverage area, I highly recommend the read.

One of us eventually wandered into the kitchen and prepared this delicious favorite.  I'll let you guess which one of us cracked those eggs into the dish.

Shirred Eggs

Grease a 6 to 8 ounce ramekin with butter
Add precooked ingredients such as:
      thinly sliced ham
      cooked and crumbled bacon
      lox
      sauteed mushrooms
      steamed spinach
      hash browns
      shredded cheese
Add two eggs
Top with little bits of butter, grated cheese or cream.

This is one serving.  Prepare as many ramekins as you have guests.

Set the filled ramekin inside a larger, straight-sided pan and add very hot water.
Place all into a 350 degree oven and bake until the whites are set and the yolks are warm and liquid.
The time will vary depending on how many ramekins you are preparing.  Start checking for doneness after five minutes.  Remove from oven and serve with toast.

ENJOY!